Combine the stock with one-quarter teaspoon salt and the monosodium glutamate. Combine the stock mixture with the remaining ingredients except the oil. Mix in a bowl into a thin paste.

Place two teaspoons of the oil in a hot skillet over medium heat. Cover the bottom evenly by tipping around or using a spatula. Pour half of the mixture from the bowl into the skillet, spread out flat, and cover the bottom. Cook until edge is lightly browned, then turn to brown the other side.

Use the remaining oil and cook the remaining mixture in the same way. Serve hot as a snack or breakfast dish.